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French Onion Soup Orecchiette, it is the most decadent and delicious pasta dish I’ve had a long time!

The secret here is the stock, I made my own but you can easily doctor up a store bought one ☺.

French Onion Soup Orecchiette

By Nadia Aidi
French Onion Soup Orecchiette, it is the most decadent and delicious pasta dish I’ve had a long time!
The secret here is the stock, I made my own but you can easily doctor up a store bought one ☺.

Ingredients 

  • 2 large yellow onions, thinly sliced
  • 3 tbsp butter
  • 3 sprig fresh thyme
  • 3 tbsp tamari or soy sauce
  • 8 oz orecchiette
  • 4 cups beef stock, hot
  • ¾ cup red wine
  • 8 oz gruyere
  • Parmigiano Reggiano to taste
  • 1 cup bread crumbs
  • Olive oil
  • Salt and pepper to taste

Directions 

  • Add the onions to the pan on medium heat for 5 min. Lower heat to medium low and cook, stirring often for 15 min. Deglaze with ¼ cup of water, stir until fully absorbed. Add 1 tbsp butter, 1 sprig of thyme and a bit of salt. Continue cooking until fully browned, should be another 10 min or so. Turn heat off and add soy sauce
  • Add the orecchiette to the pan with the onions along with the wine and stock. Bring to a boil and simmer until orecchiette is a little under al dente. Add more stock if needed. At this point add salt and pepper to taste
  • Heat up some olive oil in a smaller pan and toast the bread crumbs adding a bit of salt and thyme
  • Add the remaining 2 tbsp of butter to the pasta and stir, add some of the gruyere and mix until well incorporated. Top with remaining gruyere and bake at 400 for 5-7 minutes
  • Serve with the breadcrumbs, more thyme and parmigiano

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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